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FROZEN BUTTER-PECAN PIE
1 (8 ounces) package cream cheese, softened 3/4 cup Karo Dark Corn Syrup 1/3 cup packed light brown sugar 1/2 cup milk 1 teaspoon vanilla 1 cup chopped pecans 1 (9-inch) prepared graham cracker crust 1 cup heavy or whipping cream, whipped Pecan halves for garnish
Combine cream cheese, Karo, and brown sugar in a large bowl and beat at high speed with a mixer until smooth.
With mixer at medium speed, beat in milk and vanilla until blended. Stir in pecans. Pour into pie crust.
Freeze pie for 6 hours or until firm.
Garnish with whipped cream and pecan halves.
Servings: 8 Source: Karo Syrup
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